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The oven is a critical component of my ribs and tri tip. My method usually makes people go WTF, but that part of it was passed on to me from a championship rib
by linsomniac 9y ago
The oven is a critical component of my ribs and tri tip. My method usually makes people go WTF, but that part of it was passed on to me from a championship rib guy.
Give them a good rub.
I put it in my grill (a Kamado style), with chips (usually apple) right on the coals, and the upper vent closed almost all the way, and the lower open maybe 10%. As low as it will go and keep the chips smoking, I shoot for 250 but temp control is imprecise here. 30 minutes of smoke.
Wrap the ribs thoroughly in plastic wrap. Yes plastic wrap. Then wrap them in foil. The put them in the oven at 225 for 1-2 hours. If they sit for more than half an hour after, wrap it in a towel or two to keep them warm. Or put them in a cooler with no ice, again to keep warm.
- theWatcher37 9y agoYou wrap hot food in an oven in plastic?!
- evilduck 9y agoThe double wrap, once in plastic and then again in foil probably makes it work. Same as you can boil water in a plastic cup over an open fire. As long and the ribs are sufficiently moist, the steam will keep the plastic below melting temps and foil will reflect a lot of infrared. They make microwave steamer bags out of plastic, and even pre-made pork chop oven bags. Modern plastic wrap is also supposedly free of all the leachable nasty phthalates and stuff of yesteryear. I can see it working out. That said, I don’t understand why double wrapping ribs would be any more effective than well crimped foil wrapping.
- tptacek 9y agoThat's probably not safe, even if it seems like the wrap still has integrity.
- calvano915 9y agoYou lost me at plastic wrap